Turkish rice pudding with quince, saffron and pomegranate

Ingredients for 4 servings:

• 150 g rice pudding
• 600 g milk
• 1 quince(s)
• 80 g sugar
• 1 tbsp lemon juice
• 1 pinch of salt
• 1 pinch(s) saffron threads
• 2 tsp water, warm
• 1 pinch(s) of sugar
• 1 tbsp pistachios
• 1 tbsp almond slivers
• 1 tbsp pine nuts
• 50 g raisins
• 1 pomegranate

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Zerde variation as a colorful dessert or sweet lunch

Boil the rice pudding in milk. Wipe the quince with a cloth, quarter it, and remove the core. If you like, remove the skin, but it’s not absolutely necessary. Finely dice the quince and stir it into the rice with the sugar. Add the lemon juice and a pinch of salt. Grind the saffron threads with the pinch of sugar and dissolve them in warm water. Add to the rice and stir in. Let the rice pudding swell until soft, adding more milk if necessary. Finely chop the pistachios, then toast them with the almond slivers and pine nuts in a dry pan until golden brown, stirring occasionally. Let the raisins swell a little in warm water. Remove the pomegranate seeds. Add the pomegranate seeds, pistachios, almonds, pine nuts, and raisins to the rice and mix lightly. Can be eaten hot or cold and is best prepared in advance, as it tastes better if the rice has soaked overnight.